Question 1

High-pressure processing of foods such as deli meats and precooked chicken strips targets pathogens such as Salmonella and Listeria.

Accepted Answer

A) True 
 B)False

Question 2

The blue-green clumps observed in Roquefort cheese are a result of mold growth.

Accepted Answer

A) True 
 B)False

Question 3

All of the following are advantages of a bioreactor instead of a flask culture EXCEPT

Accepted Answer

A) larger culture volumes can be grown. 
B) instrumentation for monitoring environmental conditions. 
C) uniform aeration and mixing. 
D) aseptic sampling. 
E) None of the answers is correct;all of these are advantages of using a bioreactor instead of a flask culture. 
A) larger culture volumes can be grown. 
B) instrumentation for monitoring environmental conditions. 
C) uniform aeration and mixing. 
D) aseptic sampling. 
E) None of the answers is correct;all of these are advantages of using a bioreactor instead of a flask culture.

Question 4

Commercial sterilization of processed canned foods uses a 12D treatment which is based upon a theoretical population of 10¹² C.botulinum endospores in a can of food.After treatment,there would theoretically be how many endospores left?

Accepted Answer

A) 120 endospores 
B) 10 endospores 
C) 100 endospores 
D) 12 endospores 
E) 1 endospore 
A) 120 endospores 
B) 10 endospores 
C) 100 endospores 
D) 12 endospores 
E) 1 endospore

Question 5

The longer interior-ripened cheeses are permitted to ripen,the milder the taste of the cheese.

Accepted Answer

A) True 
 B)False

Question 6

What will be produced if wine is aerated and inoculated with bacteria of the genera Acetobacter and Gluconobacter?

Accepted Answer

A) ethanol + CO₂ 
B) CO₂ + H₂O 
C) CH₄ 
D) acetic acid 
E) None of the answers is correct. 
A) ethanol + CO₂ 
B) CO₂ + H₂O 
C) CH₄ 
D) acetic acid 
E) None of the answers is correct.

Question 7

Which one of the following reactions makes wine less acidic,and is important for good flavor when grapes with higher acidity are used?

Accepted Answer

A) sugar → ethanol 
B) ethanol → acetic acid 
C) malic acid → lactic acid 
D) carbon dioxide → sucrose 
E) sugar → CO₂ + H₂O 
A) sugar → ethanol 
B) ethanol → acetic acid 
C) malic acid → lactic acid 
D) carbon dioxide → sucrose 
E) sugar → CO₂ + H₂O

Question 8

All of the following are industrial products produced using microbial fermentations EXCEPT

Accepted Answer

A) aspartic acid. 
B) citric acid. 
C) glutamic acid. 
D) riboflavin. 
E) saccharin. 
A) aspartic acid. 
B) citric acid. 
C) glutamic acid. 
D) riboflavin. 
E) saccharin.

Question 9

Figure 28.1
  
-In Figure 28.1,assume the cells are your desired product and you want to maintain a continuous culture.Remember,the top lines/markings indicate the different phases observed in the curve below them.When would you harvest cells to maximize your yield?

Accepted Answer

A) a 
B) b 
C) c 
D) d 
A) a 
B) b 
C) c 
D) d

Question 10

Microorganisms themselves are commercial products.Which of the following microbes is available as (or in)a product sold in retail stores?

Accepted Answer

A) Bacillus thuringiensis 
B) Lactobacillus 
C) Rhizobium 
D) Saccharomyces 
E) All of these organisms can be found in various commercial products. 
A) Bacillus thuringiensis 
B) Lactobacillus 
C) Rhizobium 
D) Saccharomyces 
E) All of these organisms can be found in various commercial products.

Question 11

If an industrial microbiologist works with Acidithiobacillus ferrooxidans,he is likely to be involved in copper mining.

Accepted Answer

A) True 
 B)False

Question 12

Spoilage of canned foods due to inadequate processing,NOT accompanied by gas production,is

Accepted Answer

A) thermophilic anaerobic spoilage. 
B) flat sour spoilage. 
C) spoilage by mesophilic bacteria. 
D) caused by acid-tolerant fungi. 
E) putrefactive anaerobic spoilage. 
A) thermophilic anaerobic spoilage. 
B) flat sour spoilage. 
C) spoilage by mesophilic bacteria. 
D) caused by acid-tolerant fungi. 
E) putrefactive anaerobic spoilage.

Question 13

Figure 28.2
  
-Which of the growth curves in Figure 28.2 is indicating the culture has reached the trophophase?

Accepted Answer

A) a 
B) b 
C) c 
D) d 
E) e 
A) a 
B) b 
C) c 
D) d 
E) e

Question 14

Figure 28.2
  
-Which of the growth curves in Figure 28.2 is indicating the culture has reached the idiophase?

Accepted Answer

A) a 
B) b 
C) c 
D) d 
E) e 
A) a 
B) b 
C) c 
D) d 
E) e

Question 15

Use of fossil fuels is beginning to change in modern society.Describe what a biofuel is,and identify/discuss the pros and cons of biofuels.

Accepted Answer

Biofuels are a type of fuel that is deri

Question 16

All of the following foods are produced using microbial fermentations EXCEPT

Accepted Answer

A) sauerkraut. 
B) ketchup. 
C) sour cream. 
D) yogurt. 
E) coffee. 
A) sauerkraut. 
B) ketchup. 
C) sour cream. 
D) yogurt. 
E) coffee.

Question 17

Aseptic packaging utilizes which of the following to sterilize laminated paper or plastic prior to filling with food?

Accepted Answer

A) hot HCl solution 
B) gamma radiation 
C) hot hydrogen peroxide solution 
D) X rays 
E) autoclave 
A) hot HCl solution 
B) gamma radiation 
C) hot hydrogen peroxide solution 
D) X rays 
E) autoclave

Question 18

The following steps are required for making cheese.What is the second step,which helps to provide the characteristic flavors and aromas of the cheese?

Accepted Answer

A) enzymatic coagulation of milk 
B) fermentation of curd 
C) inoculation with lactic acid bacteria 
D) inoculation with Penicillium 
E) separation of curds and whey 
A) enzymatic coagulation of milk 
B) fermentation of curd 
C) inoculation with lactic acid bacteria 
D) inoculation with Penicillium 
E) separation of curds and whey

Question 19

Explain how ionizing radiation can be used to preserve foods.Discuss its advantage over canning as a method of preservation.

Accepted Answer

Ionizing radiation can be used to preser

Question 20

Microbial products can be improved by all of the following EXCEPT

Accepted Answer

A) isolating new strains. 
B) mutating existing strains. 
C) genetically modifying strains. 
D) modifying culture conditions. 
E) sterilization. 
A) isolating new strains. 
B) mutating existing strains. 
C) genetically modifying strains. 
D) modifying culture conditions. 
E) sterilization.

Exam 28: Applied and Industrial Microbiology

High-pressure processing of foods such as deli meats and precooked chicken strips targets pathogens such as Salmonella and Listeria.

The blue-green clumps observed in Roquefort cheese are a result of mold growth.

All of the following are advantages of a bioreactor instead of a flask culture EXCEPT

Commercial sterilization of processed canned foods uses a 12D treatment which is based upon a theoretical population of 10¹² C.botulinum endospores in a can of food.After treatment,there would theoretically be how many endospores left?

The longer interior-ripened cheeses are permitted to ripen,the milder the taste of the cheese.

What will be produced if wine is aerated and inoculated with bacteria of the genera Acetobacter and Gluconobacter?

Which one of the following reactions makes wine less acidic,and is important for good flavor when grapes with higher acidity are used?

All of the following are industrial products produced using microbial fermentations EXCEPT

Figure 28.1 -In Figure 28.1,assume the cells are your desired product and you want to maintain a continuous culture.Remember,the top lines/markings indicate the different phases observed in the curve below them.When would you harvest cells to maximize your yield?

Microorganisms themselves are commercial products.Which of the following microbes is available as (or in)a product sold in retail stores?

If an industrial microbiologist works with Acidithiobacillus ferrooxidans,he is likely to be involved in copper mining.

Spoilage of canned foods due to inadequate processing,NOT accompanied by gas production,is

Figure 28.2 -Which of the growth curves in Figure 28.2 is indicating the culture has reached the trophophase?

Figure 28.2 -Which of the growth curves in Figure 28.2 is indicating the culture has reached the idiophase?

Use of fossil fuels is beginning to change in modern society.Describe what a biofuel is,and identify/discuss the pros and cons of biofuels.

All of the following foods are produced using microbial fermentations EXCEPT

Aseptic packaging utilizes which of the following to sterilize laminated paper or plastic prior to filling with food?

The following steps are required for making cheese.What is the second step,which helps to provide the characteristic flavors and aromas of the cheese?

Explain how ionizing radiation can be used to preserve foods.Discuss its advantage over canning as a method of preservation.

Microbial products can be improved by all of the following EXCEPT

The Microbial World and You

Chemical Principles

Observing Microorganisms Through a Microscope

Functional Anatomy of Prokaryotic and Eukaryotic

Microbial Metabolism

Microbial Growth

The Control of Microbial Growth

Microbial Genetics

Biotechnology and Dna Technology

Classification of Microorganisms

The Prokaryotes: Domains Bacteria and Archaea

The Eukaryotes: Fungi, algae, protozoa, and Helminths

Viruses,viroids,and Prions

Principles of Disease and Epidemiology

Microbial Mechanisms of Pathogenicity

Innate Immunity: Nonspecific Defenses of the Host

Adaptive Immunity: Specific Defenses of the Host

Practical Applications of Immunology

Disorders Associated With the Immune System

Antimicrobial Drugs

Microbial Diseases of the Skin and Eyes

Microbial Diseases of the Nervous System

Microbial Diseases of the Cardiovascular and Lymphatic Systems

Microbial Diseases of the Respiratory System

Microbial Diseases of the Digestive System

Microbial Diseases of the Urinary and Reproductive Systems

Environmental Microbiology

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